In fact, 75 percent of Americans who watch the big game Feb. 3 will be munching while watching, according to the Alexandria, Va.-based Snack Food Association, a trade group representing the makers of snack foods.

BIG MIX FOR THE BIG GAME - This Chipotle-Honey Nut Mix is sure to be a hit at your Super Bowl party. CNS Photo by Manny Franco.

You can't just put out some mixed nuts, chips and beer and expect your guests to be happy, however. To do Super Bowl XLII right, you need to deck out the place with a nice spread of spicy, tangy, salty, smoky and cheesy goodies. The best thing is, you needn't kill yourself to do it.

First, you need to have a game plan. Know how many people you'll be serving and how much time everything takes to make - or order.

Sandwiches and wings, two of the biggest football favorites, can be ordered from grocery stores and restaurants in advance, or you can make them yourself.

"You want to have something that people can just grab and watch the game," said Terry Baker, general manager of Mr. Mike's Catering in Canton, Ohio, home of the Pro Football Hall of Fame. "Wings are something that always goes good for something like that."

Baker suggests a simple recipe for killer wings: Dump some wings in a baking pan with lots of salsa and hot sauce and bake for at least two hours at 350 F. Figure at least a half dozen wings per person.

"Those little hot dogs, that's where it's at," he said, adding that a sauce of grape jelly and hot sauce is "awesome." "It's picnic food for guys." Baker suggests sandwiches, such as the sausage and pepper variety. He also recommends one other very important thing.

"Make sure you know where there's a drive-through close by," he joked. For something a little more adventurous than wings and sandwiches, try tackling these recipes.

SPICY CHILI BOWL

Bread bowl:

16-ounce round loaf of bread

1 1/2 cups shredded cheddar cheese

Olive oil

Chili:

1 tablespoon olive oil

1 pound Italian turkey sausage, removed from casing

1 (15-ounce) can black beans, drained

1 (15-ounce) can cannellini (white) beans, drained

1 (19-ounce) can chili without beans

1 cup prepared chunky salsa

Sliced green onions, for garnish

Shredded cheddar cheese, for garnish

Yields 4 entree-size or 18 appetizer-size servings.

Preheat oven to 350 F.

To make bread bowl: With large serrated knife, slice across dome of bread, about 1 to 1 1/2 inches from top. Carve out center core of bread to within 1 inch of bottom and sides, keeping loaf intact. Reserve tops and cores.

Cover beans from bean soup mix with water in large bowl. Cover bowl and soak beans overnight in refrigerator. Reserve seasoning packet.

Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4 1/2- to 5 1/2-quart slow cooker. Cover and cook on high for 5 to 6 hours or on low for 6 to 7 hours, or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)

Stir in pesto; mix well. Season to taste with salt and pepper. Serve topped with additional pesto, if desired.

Note: For best results, do not lift the slow-cooker lid. Every peek allows heat to escape and adds 15 to 20 minutes to cooking time.